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Main Course

Chemmeen Roast

Slow-roasted in coconut oil with a generous hand of spices, this prawn fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 2 servings

1 kg Shrimp peeled, de-veined and — cleaned
10 nos Pearl onions/Shallots — sliced (Kunjulli)
1 nos Bell pepper chopped, small
1 nos Tomato chopped, small
1 tsp Ginger — chopped
2 nos Green chillies — slit
1 tsp Chilly powder
1/4 tsp Turmeric powder
1 cup Coconut milk/powder
2 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing chemmeen roast, first marinate the prawns in a mixture of turmeric powder, chilly powder, salt and little water. Set aside for 5 minutes.
Step 2
In a vessel mix in green chillies, ginger, tomato, coconut milk, coconut oil, pearl onions, bell pepper and marinated prawns with sufficient water. Put the lid on and cook until the gravy thickens.
Step 3
Chemmeen roast is ready. Serve hot with rice, chappathi or pathiri.

Tip

The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.

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Main Course

Chemmeen Roast

Slow-roasted in coconut oil with a generous hand of spices, this prawn fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 2 servings

1 kg Shrimp peeled, de-veined and — cleaned
10 nos Pearl onions/Shallots — sliced (Kunjulli)
1 nos Bell pepper chopped, small
1 nos Tomato chopped, small
1 tsp Ginger — chopped
2 nos Green chillies — slit
1 tsp Chilly powder
1/4 tsp Turmeric powder
1 cup Coconut milk/powder
2 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing chemmeen roast, first marinate the prawns in a mixture of turmeric powder, chilly powder, salt and little water. Set aside for 5 minutes.
Step 2
In a vessel mix in green chillies, ginger, tomato, coconut milk, coconut oil, pearl onions, bell pepper and marinated prawns with sufficient water. Put the lid on and cook until the gravy thickens.
Step 3
Chemmeen roast is ready. Serve hot with rice, chappathi or pathiri.

Tip

The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.